|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee health policy and employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form and employee reporting agreement to properly inform food employees. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed peppers and jalapenos above RTE foods in walk in cooler. CDI-PIC rearranged storage order. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with dried food debris. CDI-PIC placed can opener at 3 compartment sink to be properly cleaned. -REPEAT VIOLATION-
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed a spray bottle of sanitizer well above 200ppm chlorine sanitizer. CD-PIC corrected sanitizer concentration to 100ppm. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pico, guacamole, and corn salad not meeting the cooling parameters. Items were prepared and placed in WIC an hour ago with tight fitting lids and then later slightly vented lids. CDI-PIC completely removed lids from TCS foods in cooling to allow for proper airflow and rapid cooling. |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 metal pans of grilled chicken in hot box below hot holding temperature (see temperature chart). TCS foods in hot holding shall measure at least 135F. CDI - Items reheated in steamer to 170F. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed items cooling in walk in cooler such as pico, corn salad, guac, chopped lettuce, and shredded cheese with plastic wrapping and tightly fitting plastic lids. PIC stated items were placed in walk in cooler 30 minutes prior. CDI-PIC removed wrapping and lids from chopped lettuce and shredded cheese and vented lids on corn salad, guac, and pico for proper air flow and rapid cooling. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ice scoop stored directly on top of ice machine. CDI-PIC placed ice scoop at 3 compartment sink and placed clean ice scoop in metal tray on top of ice machine. |